Study processing meat quality von murshed hasan (6 Ergebnisse)
- Softcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 99,17
EUR 11,66 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: Brand New. 88 pages. 8.66x5.91x0.20 inches. In Stock.
- Softcover
Anbieter: preigu, Osnabrück, Deutschlandpreigu
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 44,05
EUR 70,00 VersandVersand von Deutschland nach USAAnzahl: 5 verfügbar
Taschenbuch. Zustand: Neu. Study on Processing and Meat Quality of Major Divisions in Bangladesh | Hasan Mohammad Murshed (u. a.) | Taschenbuch | 88 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659948602 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[…at]preigu[dot]de | Anbieter: preigu.
- Softcover
Anbieter: Mispah books, Redhill, SURRE, Vereinigtes KönigreichMispah books
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Neu
EUR 158,55
EUR 29,15 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
paperback. Zustand: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
- Softcover
- Print-on-Demand
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, DeutschlandBuchWeltWeit Ludwig Meier e.K.
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 49,90
EUR 23,00 VersandVersand von Deutschland nach USAAnzahl: 2 verfügbar
Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The study was conducted in Dhaka, Chittagong and Sylhet divisional cities to know the present status of meat handling and processing and to know the microbial quality of meat as well. Butchers, meat sellers and consumers were taken as… respondents.From the study it is obtained that, animals slaughtered in the slaughterhouses are 71.43%. Only 1.4% butchers (n=30) had proper knowledge about hygienic meat where 58.0% had partial knowledge and 40.6% of them have no knowledge about hygienic meat production. Almost 100% slaughterhouses are lack of hygiene and sanitary facilities.Only 7.1% butchers attended training programs and others have no training on slaughtering practices. Veterinary surgeon checks 55.1% of the slaughterhouses where other 43.5% are checked by untrained meat inspectors of the municipality and no checking at 1.4% slaughterhouses.Microbial count of meat were high.It is recommended that training programs should be arranged for the butchers and further research should be continued. 88 pp. Englisch.
- Softcover
- Print-on-Demand
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 41,71
EUR 48,99 VersandVersand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Murshed Hasan MohammadHasan Mohammad Murshed is currently working as a Lecturer under the Department of Animal Science in Bangladesh Agricultural University. He has completed B.Sc.A.H.(Hons.) and M.Sc. in… Animal Science from the same.
- Softcover
- Print-on-Demand
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschlandbuchversandmimpf2000
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 49,90
EUR 60,00 VersandVersand von Deutschland nach USAAnzahl: 1 verfügbar
Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The study was conducted in Dhaka, Chittagong and Sylhet divisional cities to know the present status of meat handling and processing and to know the microbial quality of meat as well. Butchers, meat sellers and consumers were taken as res…pondents.From the study it is obtained that, animals slaughtered in the slaughterhouses are 71.43%. Only 1.4% butchers (n=30) had proper knowledge about hygienic meat where 58.0% had partial knowledge and 40.6% of them have no knowledge about hygienic meat production. Almost 100% slaughterhouses are lack of hygiene and sanitary facilities.Only 7.1% butchers attended training programs and others have no training on slaughtering practices. Veterinary surgeon checks 55.1% of the slaughterhouses where other 43.5% are checked by untrained meat inspectors of the municipality and no checking at 1.4% slaughterhouses.Microbial count of meat were high.It is recommended that training programs should be arranged for the butchers and further research should be continued.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch.
